Best Brazil Nut Date Fruit Cake Recipes

BETTY'S BRAZIL NUT FRUITCAKE

Betty's Brazil Nut Fruitcake image

This is not the typical Fruit Cake that one thinks of around the holidays - probably because it doesn't have the citron that most fruit cakes have. Mom has been making this for years, and everyone loves it!

Provided by LiisaN

Categories Fruit

Time 2h5m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

1 lb shelled brazil nut, chopped
1 (8 ounce) package pitted dates (cut in half)
1/2 lb pineapple bits (the kind for fruit cake)
1 cup drained maraschino cherry, chopped
1 cup raisins (you can mix the gold and dark raisins if desired)
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla

Steps:

Sift the dry ingredients together.
In large bowl, place chopped fruits and nuts.
Add the sifted flour and mix to coat well.
Beat the eggs and add the vanilla.
Mix with the dry ingredients and fruit and nuts until well coated.
Grease a 9x5x3 loaf pan and line with wax paper.
Add mixture to prepared pan.
Bake at 300 degrees for 1 hour and 45 minutes.
Remove from pan and immediately remove wax paper and cool before slicing.

Nutrition Facts : Calories 5313.3, Fat 319, SaturatedFat 73.6, Cholesterol 634.5, Sodium 1592.9, Carbohydrate 593.1, Fiber 63.2, Sugar 412.9, Protein 104.8

DRIED NUT AND FRUIT CAKE

Dried Nut and Fruit Cake image

Provided by Marian Burros

Categories dessert, side dish

Time 2h25m

Yield One 6-pound cake

Number Of Ingredients 16

Ingredients

8 ounces (2 cups) walnut halves
8 ounces (2 cups) pecan halves
1/2 pound shelled whole brazil nuts (1 1/2 cups)
16 ounces pitted dates
1 box (15 ounces) dried apricots
12 pitted prunes, halves
4 ounces mixed candied fruits
1/2 cup raisins
1 1/2 jars (8 ounces each) maraschino cherries, drained (1 cup)
1 1/2 cups sifted unbleached flour
1 teaspoon baking powder
1 teaspoon salt
6 eggs
1 cup sugar
2 teaspoons vanilla
3/4 cup brandy

Steps:

Preheat oven to 300 degrees.
Grease the bottom and sides of an 8-cup souffle dish or a 9 by 5 by 3 inch loaf pan. Line with brown paper; grease paper.
Combine walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in large bowl.
Sift flour, baking powder and salt over nuts and fruits. Toss lightly until well coated.
Beat eggs, sugar and vanilla in a medium-size bowl with electric mixer until fluffy and light. Pour over nut mixture. Stir gently to combine.
Fill prepared dish or pan, pressing cake mixture firmly so it will hold its shape after baking.
Bake for one hour and 45 minutes. (If fruits are browning too quickly, cover with buttered foil). Remove cake to wire rack.
Spoon 1/4 cup brandy over cake. Let stand one hour. Invert; peel off paper; turn right side up; let stand on wire rack until cooled completely. Place wire rack in shallow pan; spoon remaining 1/2 cup brandy over cake.
To store: Wrap in cheesecloth that has been soaked in brandy. Wrap in heavy duty foil or store in tightly covered container. If cheesecloth dries out, dip in brandy and rewrap cake.